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Baked Fish Dijon

Juice from 1 lemon
1 tablespoon olive oil
1 tablespoon Dijon-style mustard
1 teaspoon McCormick Dill Weed
1/2 teaspoon McCormick Ground Black Pepper
1/4 teaspoon McCormick Garlic Powder
1 1/2 pounds firm white fish fillets such as sole, flounder, cod, or pollack (6 fillets)
1 carrot -- peeled, shredded
3 tablespoons grated Parmesan cheese

Rinse fish and pat dry with paper towels. Set aside.

Place lemon juice, oil, mustard, dill, pepper, and garlic powder in 1-cup glass measure and beat with fork until well combined.

Brush lemon dressing on both sides of fish fillets. Arrange in 13- by 9- by 2-inch baking pan, overlapping thinnest portions. Drizzle remaining dressing over fish. Arrange shredded carrot over fish and sprinkle with cheese.

Bake in 350 degree oven about 12 minutes or until fish flakes easily with fork.

This recipe yields 6 servings.

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